A large heaping cup of Hubbard squash, measured after it is baked and mashed smooth, a generous heaping tablespoonful of butter, melted and stirred into the squash, a heaping teasp...
Scale the fish, take out the gut and gall; save all the blood. Split the carp if large; cut it in large pieces, and salt it. Boil some sliced parsley roots and onions tender in hal...
One cup molasses, one cup water, three cups flour, two eggs, one teaspoon soda, butter size of an egg, one teaspoon each cloves, allspice and cinnamon.--Mrs. C. H. Bailey. * * *
String thoroughly, cut in half, then in half lengthwise, throw into boiling water and let them come to a boil. Remove from the fire, drain, cover with cold water and let them stand...
Cover the eggs with cold water in a saucepan, place over the fire, and when the water comes to the boiling point the eggs are perfectly cooked; remove at once and serve.
Put the turbot into a kettle, with white wine vinegar and lemon; season with salt and onions; add to these water. Boil it over a gentle fire, skimming it very clean. Garnish with s...
The liquor that a turkey or chicken is boiled in, makes a good soup. If you do not like your soup fat, let the liquor remain till the day after the poultry has been boiled in it, t...
Take a ham of young pork; sprinkle it with salt, and let it lie twenty-four hours. Having wiped it very dry, rub it well with a pound of coarse brown sugar, a pound of juniper berr...
Ingredients: Sheep's tongues, bacon, beef, onions, herbs, spice, eggs, butter, flour. Cook three or four sheep's tongues in good stock, and add some slices of bacon, bits of beef,...
Cut six tomatoes in half, scoop out part of the inside and put this in a saucepan and cook until nearly all the water has been absorbed, then add half a teaspoonful of sugar, one h...
Put a quarter of a cup of rice into three cups of boiling water with a small stick of cinnamon, and let it boil nearly an hour. About fifteen minutes before it is done add half a c...
Take half a dozen good, tart cooking apples--greenings or Newtown pippins; peel, cut in slices about a quarter of an inch thick and core them. Melt an ounce of butter in a spider,...
Take of the oil of almonds two ounces, of spermaceti half an ounce, and white wax half an ounce. Put them in a close vessel, and set the vessel in a skillet of boiling water. When...
Take two large handfuls of spinach, after it is washed and picked over, a small head of lettuce, a few sprigs of parsley, and a small white onion peeled and sliced. Put in a saucep...
Put a good half cupful of spaghettina, broken in bits, into a saucepan of boiling water with an even tablespoonful of salt, boil three-quarters of an hour, turn into a colander and...
Boil until quite soft three pounds of fish; pick in small pieces and lay upon a flat dish. Season with pepper and salt, add a small piece of butter. Turn upon the well-beaten yolks...
One pint bread crumbs, one quart of new milk, one cup sugar, yolks of four eggs. Bake in slow oven; when done spread with jelly. Whip whites of eggs to stiff froth, add four tables...
Whites of four eggs, one cup sugar, good half cup butter, cup of milk, three cups of flour, one teaspoon baking powder, one teaspoon of flavoring. The yolks of the eggs, and the sa...
Take a cupful of spaghettina, broken into small pieces, put in boiling salted water and cook for three-quarters of an hour. Drain well, have a cupful of cream sauce and stir the co...
Is nice cut in slices, salted and peppered, and broiled or fried. The fins and thick part is good boiled.
Boil one onion and one quart of peas in three quarts of water till they are soft; then work them through a hair sieve. Mix the pulp with the water in which the peas were boiled; se...
Drain the oysters. Mix some flour with part of the liquor, put the rest of the liquor on the stove, let come to a boil; add oysters and flour and let come to a boil again; add pepp...
Put into a stewpan a large handful of salt, a pint of water, a clove of garlic, onions, and all sorts of sweet kitchen herbs, the greater variety the better, only an equal quantity...
Wipe your turbot very dry, then take a deep stewpan, put in the fish, with two bay-leaves, a handful of parsley, a large onion stuck with cloves, some salt, and cayenne; heat a pin...
Dissolve a couple of tea-spoonsful of saleratus in a tea-cup of sour milk--mix it with a pint of butter-milk, and a couple of tea-spoonsful of salt. Stir in flour until stiff enoug...
Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley, chervil, bay leaf, basil, marjoram), three carrots, three turnips, three onions, three cloves stuck in the onions,...
Two cups of rye bread--home-made is the best--chopped fine, one cup of chopped English walnuts. Mix together and chop again with a tablespoonful of butter, an even tablespoonful of...
Put three-quarters of a cup of milk and three ounces of butter in a saucepan on the fire. When it boils stir in three ounces of dried and rolled bread crumbs and a slightly heaping...
Strip all the skin and fat off a leg of veal; then cut all the fleshy parts from the bone, and add a shin of beef, which treat in the same way; boil it slowly in three gallons of w...
Soak the raisins, seed them and stew a little, and follow the same recipe.